MELBOURNE | Yamamoto Udon is new casual Japanese spot in the CBD that specialises in udon. I recently popped in to grab some photos for What’s on Melbourne.
Udon is made fresh on site each day, using a specialised Yamoto Shinuchi noodle machine imported from Japan. Dough is double fermented at varying temperatures before being turned into one of two types of udon – sanuki, and himokawa.
Sanuki udon is the variety that most Australians associate with udon. Originating over 1,200 years ago in Japan’s Kagawa prefecture, sanuki udon is recognisable for its thick, square shape, and firm, bouncy texture. Himokawa udon, a speciality of Japan’s Gunma province, is something altogether different. It’s extremely wide and flat, with a silky-smooth texture.
Three broths form the basis of around 10 different flavours, which are split into three categories – tuke (dipping) udon, soup udon, and fusion udon. Pick your flavour, and your choice of udon, and you’re good to go. The signature Yamamoto dipping udon, which features a light, clear broth, is a great choice. For a soup udon, try the wagyu niku (beef) udon, a classic option which features tender, thin, flash-cooked wagyu.
If you’re looking for something less traditional, the salmon mushroom cream udon will set you in good stead. The luscious, creamy broth is wonderful, filled with a generous serve of mushrooms, and topped with salmon katsu.
Beyond udon, Yamamoto Udon also offers a small selection of sides. Things like karaage, tako wasabi, and tempura kakiage.
Yamamoto Udon
12/108 Bourke Street
Melbourne
Victoria 3000
Australia
Telephone: 0419 384 351
E-mail: [email protected]
Website
Open
Sun – Sat: 11:30am to 9:15pm